Smoked Chicken Drumsticks
"These smoky chicken drumsticks are so versatile and easy! I like to use applewood chips or other fruit woods, but maple is also a great choice. Use your favorite BBQ rub. Letting the drumsticks air dry in the refrigerator overnight, combined with a higher smoking temperature, helps prevent rubbery skin that is common when smoking chicken. Serve with your favorite BBQ sauce, if desired."
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Ingredients10 h 10 m servings 165
Original recipe yields 12 servings (12 drumsticks)
- Remove drumsticks from packaging and place on a rack over a drip tray or baking sheet. Air dry in the refrigerator, 8 hours to overnight.
- Preheat an electric smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's instructions.
- Brush drumsticks lightly with vegetable oil. Place drumsticks in a resealable plastic bag and sprinkle with the rub. Toss to coat evenly.
- Place drumsticks on the rack in the smoker. Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 2 hrs.
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- Cook's Notes:
- My favorite rub is Brown Sugar BBQ Rub found on this site.
- For extra-crispy skin, you can place drumsticks under a broiler, in an air fryer, or on a grill for 3 to 5 minutes.
Per Serving: 165 calories; 8.7 1.4 19.5 62 1280 Full nutrition
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